“Amuse Bouche”
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Carrot, ginger and orange soup (V)
Coriander foam, spiced vegetable samosa
Ham hock, pork and black pudding turnover
Spinach, mulled cider, pease pudding
Roast king scallops
Caramelised bacon, cauliflower purée, capers and watercress
The Aldwark Arms crayfish cocktail
Herb mayonnaise, watercress and apple, toasted rye bread
Duck liver parfait
Mulled plum chutney, prune and walnut toast, duck rillette
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“Arms” roast turkey
Roast breast meat and 24 hour brown meat with sprout purée,
“Whole Hog” chipolatas from Simon Wardby of Flawith,
Chestnut stuffing, pickled cranberries and roast game gravy
Pot braised beef shin from Tom Clark at Alne
Roasted root vegetables, steak and mushroom pudding, mulled stout,
Ale juices & watercress
Roasted duck breast
Caramelised chicory, duck drumstick, spiced carrot puree, Pedro Ximenez vinegar sauce
Poached organic salmon
Braised gem lettuce, mussel, shrimp, sweet corn and parsley chowder,
Baby potatoes, radishes and spring onions
Caramelised shallot, parsnip and Lowna Dairy goat’s cheese parcel
Roast vegetables and chestnuts, crispy hen’s egg, mulled wine
and cranberry syrup
Main courses are served with crisp garlic and rosemary roast potatoes, braised red cabbage and sautéed Brussel sprouts
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Homemade Christmas pudding
Vanilla ice cream, brandy snap and Remy Martin brandy sauce anglaise
Baked Yorkshire parkin
With spiced caramel, cinnamon ice cream and warm plum compote
Dark chocolate tart
Satsuma sorbet, fudge jelly
Vanilla crème brulee
Pear compote and walnut biscotti
Yorkshire blue cheese and Hawes Wensleydale
Fruit and tea loaf, oatcakes, chutney and celery
(Cheese is available before or after dessert for the table at £3.95 per person)
Cafetière of coffee or pot of tea with festive petit fours
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